High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

Abstract The main purpose of this study was to evaluate the effect of high‐pressure processing (HPP) and storage temperature on the microbial counts, the instrumental color, and the oxidation stability of sliced dry‐cured Iberian loin from two categories and two leading companies. 600 MPa for 8 min...

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Bibliographic Details
Main Authors: Ana Isabel Carrapiso, David Tejerina, Susana García‐Torres, Antonia Trejo, Maria Jesus Martín Mateos, Jonathan Delgado‐Adámez, Jesús Javier García‐Parra, Maria Rosario Ramírez
Format: Article
Language:English
Published: Wiley 2023-09-01
Series:Food Science & Nutrition
Subjects:
between‐companies effect
dry‐cured Iberian loin
high‐pressure processing
loin category
sliced Bellota loin
storage temperature
Online Access:https://doi.org/10.1002/fsn3.3507

Internet

https://doi.org/10.1002/fsn3.3507

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